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Export 17 ingredients for grocery delivery
Step 1
In a large pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
Step 2
Add chicken and cook, stirring regularly, until lightly browned and juices run clear.
Step 3
Add celery and cook, stirring regularly, for about 1 to 2 minutes or until softened.
Step 4
Add fish sauce and cook for about 1 to 2 minutes.
Step 5
Add chicken broth and bring to a boil, skimming any scum that floats on top. Lower heat, cover, and continue to cook until chicken is cooked through.
Step 6
In a bowl, combine about 1/2 cup of the hot broth and atsuete powder. Stir until atsuete is dissolved. Add atsuete water to pot.
Step 7
Add carrots and cook for about 1 to 2 minutes or until half-done. Season with salt and pepper to taste.
Step 8
Add sotanghon noodles and push down into broth to soften, stirring gently to separate.
Step 9
Ladle soup into bowls and top with boiled eggs, fried garlic bits and green onions. Serve hot.
Step 10
When noodles have slightly softened, add cabbage and cook for another 2 to 3 minutes or until noodles are cooked and vegetables are tender yet crisp.
Step 11
In a small pan over low heat, heat oil. Add garlic and cook, stirring occasionally, for about 10 to 15 minutes or until golden brown.
Step 12
With a slotted spoon, remove from pan and drain on paper towels. Garlic will crisp as it cools.
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